Cooking fish at home can be intimidating. It’s easy to overcook and then there’s no going back. Try this. It’s easy, delicious and it turned out perfectly for me. Sole Almondine (or use Snapper, Flounder or any flat white fish) is from Tyler Florence’s new cookbook, Family Meal that’s coming out this fall. It pairs perfectly with his Lemon Smashed Potatoes I’ll be posting next. There’s a definite lemon theme going on and if you’re a lemon lover, you’re going to be crazy about both these recipes.
1. In a large non-stick skillet, toast the almonds over medium heat for 5-7 minutes, or until golden brown. Season with a sprinkle of sal then set aside.
2. Return the pan to medium heat and add a 2-count of oil. Place the flour in a shallow dish and season liberally with salt and pepper. Place the eggs in another shallow dish. Working with 2 fillets at a time, dredge the fish in the seasoned flour, coating both sides evenly. Shake gently to remove the excess flour, then dip in the beaten eggs, allowing some of the excess egg to drip back into the dish. Cook the fillets 2 at a time by gently placing the fish fillets directly into the hot pan and cook 2-3 minutes, then carefully turn the fillets over and add half of the butter to the pan. Spoon the melted butter over the fillets as they cook on the second side, about 30 seconds; this ensures that the fish remains moist. Transfer the fillets to a platter and keep warm while you cook the remaining fillets in the same method.
3. Ad diced shallots to the same pan and cook over medium heat until translucent, about 3 minutes. Add the white wine and stir to loosen the bits from the bottom of the pan, then add the lemon juice and parsley. Serve the fillets with the sauce on top and sprinkled generously with the toasted almonds.